Pork Drum Sticks and Assorted Vegetables in Chinese Soup

Pork Drum Sticks and Assorted Vegetables in Chinese Soup
Ingredients (Serve 1):
Shanghai Cabbage5 stalks
Water100 ml
Garlic (minced)1/2 teaspoon
Onion (diced)10 gm
Green Capsicum (diced)10 gm
Pork Drum Stick2 pieces
Soyabean Oil1 teaspoon
Carrot (diced)20 gm
Red Capsicum (diced)10 gm
Sweet Osmanthussome
Cherry Tomato2 pieces
Marination 1:
Pear (deseeded, diced)1/2 piece
Carrot (diced)5 gm
Garlic (minced)1/2 teaspoon
Shallot5 gm
Celery (diced)2 stalks
Onion (diced)5 gm
Ginger (diced)5 gm
Marination 2:
Corn starchless than 1/2 tablespoon
Assorted Herbs (Oregano, Marjoram and Dill)less than 1/2 tablespoon
Dark Brown Sugar1/2 teaspoon
White Pepperless than 1/2 tablespoon
Black pepperless than 1/2 teaspoon
White Wine2 teaspoons
Soya Sauceless than 1/2 tablespoon
Garlic Salt1/2 teaspoon
Fine Salt1/2 teaspoon
Black pepperless than 1/2 teaspoon
Nutritious soup150 ml
Soya Sauce1/2 teaspoon
White peppersome
Fine Salt1/3 teaspoon
Sesame oil1/4 teaspoon
Corn starch water1 tablespoon
Nutritious Soup Ingredients:
Wood Fungus30 gm
Carrot (medium, upeeled, sliced)600 gm (about 10 pieces)
Arhat Fruit (Luo Han Guo) (halved)1 piece
Wild Yam60 gm
Black Eye Bean100 gm
Date60 gm
Coix Seed50 gm
Monkey Head Mushroom30 gm
Corn Kernel2 pieces
Bitter Gourd900 gm
Soyabean100 gm
Peanut100 gm
Chinese Wolfberry50 gm
Water10 litres
Nutritious Soup Cooking Method:
1.Rinse all Ingredients. Pre-soaked wood fungus and monkey head mushroom in water. Cut corn into 3 pieces.
2.Bring water to the boil. Add all Ingredients. Reduce to medium heat. Boil for about 2 hours. Strain and done.
Cooking Method:
1.Rinse and cut Shanghai cabbages into 1/2 lengthway. Blanch and set aside.
2.Rinse pork drum sticks. Cut at 3 slits for easy marination.
3.Combine marination (1) Ingredients and water. Blend in a food processor. Add marination (2) Ingredients. Stir to combine.
4.Marinate pork drum sticks with the mixture. Marinate overnight inside the refrigerator.
5.Place the marinated pork drum sticks on a dish and steam for 20 minutes.
6.Heat oil in a wok. Stir-fry minced garlic until fragrant. Add carrot, onion, red and green capsicum. Stir-fry.
7.Add nutritious soup and season with salt, soya sauce, sesame oil and white pepper. Stir-fry until done. Thicken with cornstarch water.
8.Transfer pork drum sticks in the middle of Shanghai cabbages. Pour in thickening. Garnish with sweet osmanthus, endive and cherry tomato. Serve.
This recipe is provided by Club Chelsea.